CN104939267A - 一种迷迭香提取组合物及其作为保鲜剂的应用 - Google Patents
一种迷迭香提取组合物及其作为保鲜剂的应用 Download PDFInfo
- Publication number
- CN104939267A CN104939267A CN201510133188.1A CN201510133188A CN104939267A CN 104939267 A CN104939267 A CN 104939267A CN 201510133188 A CN201510133188 A CN 201510133188A CN 104939267 A CN104939267 A CN 104939267A
- Authority
- CN
- China
- Prior art keywords
- acid extract
- extract
- carnosic acid
- rosemary
- rosmarinic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 33
- 235000020748 rosemary extract Nutrition 0.000 title claims abstract description 17
- 229940092258 rosemary extract Drugs 0.000 title abstract 5
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 title abstract 5
- 239000003755 preservative agent Substances 0.000 title abstract 2
- 230000002335 preservative effect Effects 0.000 title abstract 2
- QRYRORQUOLYVBU-VBKZILBWSA-N carnosic acid Chemical compound CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 claims abstract description 103
- 239000000284 extract Substances 0.000 claims abstract description 99
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 claims abstract description 92
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 claims abstract description 46
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims abstract description 46
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims abstract description 46
- 241001529742 Rosmarinus Species 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000010521 absorption reaction Methods 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 239000011347 resin Substances 0.000 claims description 6
- 229920005989 resin Polymers 0.000 claims description 6
- 150000002632 lipids Chemical class 0.000 claims description 4
- 235000013622 meat product Nutrition 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 2
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 238000010828 elution Methods 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 238000004064 recycling Methods 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 230000009044 synergistic interaction Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 14
- 235000013305 food Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000003078 antioxidant effect Effects 0.000 description 8
- 230000003260 anti-sepsis Effects 0.000 description 7
- 244000144730 Amygdalus persica Species 0.000 description 6
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 description 6
- 235000012907 honey Nutrition 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 238000010998 test method Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229920001661 Chitosan Polymers 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 230000002421 anti-septic effect Effects 0.000 description 3
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 239000013029 homogenous suspension Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000010388 propyl gallate Nutrition 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000009455 aseptic packaging Methods 0.000 description 2
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 2
- 230000002079 cooperative effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000005121 nitriding Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 description 1
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 101100449517 Arabidopsis thaliana GRH1 gene Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 1
- XUSYGBPHQBWGAD-PJSUUKDQSA-N Carnosol Chemical compound CC([C@@H]1C2)(C)CCC[C@@]11C(=O)O[C@@H]2C2=C1C(O)=C(O)C(C(C)C)=C2 XUSYGBPHQBWGAD-PJSUUKDQSA-N 0.000 description 1
- MMFRMKXYTWBMOM-UHFFFAOYSA-N Carnosol Natural products CCc1cc2C3CC4C(C)(C)CCCC4(C(=O)O3)c2c(O)c1O MMFRMKXYTWBMOM-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 239000002714 Extracts of rosemary Substances 0.000 description 1
- 244000286779 Hansenula anomala Species 0.000 description 1
- 235000014683 Hansenula anomala Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- CEEMRWKKNNEQDT-UHFFFAOYSA-N Rosmanol Natural products CC(C)c1cc2C(OC(=O)C)C3OC(=O)C4(CCCC(C)(C)C34)c2c(OC(=O)C)c1OC(=O)C CEEMRWKKNNEQDT-UHFFFAOYSA-N 0.000 description 1
- 101100434479 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) AFB1 gene Proteins 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- 229930020125 aflatoxin-B1 Natural products 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 235000004654 carnosol Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 229930004069 diterpene Natural products 0.000 description 1
- -1 diterpene phenols Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- LCAZOMIGFDQMNC-FORWCCJISA-N rosmanol Chemical compound C1CCC(C)(C)[C@@H]2[C@H]3[C@@H](O)C(C=C(C(=C4O)O)C(C)C)=C4[C@]21C(=O)O3 LCAZOMIGFDQMNC-FORWCCJISA-N 0.000 description 1
- 235000015639 rosmarinus officinalis Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
- 229940096998 ursolic acid Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明涉及一种迷迭香提取组合物，它由鼠尾草酸提取物和迷迭香酸提取物组成，所述鼠尾草酸提取物和迷迭香酸提取物的重量比为4∶6～8∶2。该组合物可以作为保鲜剂应用，并且在一定的比例范围内成分之间产生了协同增效作用，效果优于鼠尾草酸提取物或迷迭香酸提取物。
Description
技术领域
本发明涉及一种可用于食品防腐保鲜的组合物，该组合物是从迷迭香叶中提取得到，具体涉及该组合物的组成和用途。
背景技术
迷迭香(学名：Rosmarinus officinalis)是一种原产于地中海地区的唇形科植物，野生或种植于白垩土壤中。茎、叶和花都可提取芳香油。迷迭香叶带有茶香，味辛辣、微苦，常被使用在烹饪上，也可用来泡花草茶喝。常绿灌木，古代认为迷迭香能增强记忆，目前公认的最具备有抗氧化作用的植物，迷迭香中的抗氧化成分主要为鼠尾草酸、鼠尾草酚、迷迭香酚、熊果酸、迷迭香酸等成分。
食品是人类赖以为生存的基本物质，近几十年来我国的食品加工业获得了空前的发展，食品工业一跃成为我国的一大产业。与此同时，食品安全问题日益增加，频频出现的重大食品安全问题，同时也严重制约了中国食品工业的发展，更对我国的食品资源造成了严重的浪费。
当今社会食品的市场现状与流通要求对食品在加工与流通的品质保持有着较高的要求，各类食品的防腐保鲜，一直是一个亟待解决的重要问题。据估计，我国每年约有20％～30％的食物因腐败变质而遭受损失。
迷迭香作为天然抗氧化剂具有显著的抗氧化、无毒副作用、具有耐高温的特点，使其已经在国内外得到了广泛的研究以及开发利用。在欧盟2010年颁布的食品添加剂的法令2010/69/EU中，迷迭香提取物作为一种具有抗氧剂作用的食品添加剂(E392)被批准使用，其标准物质成分为鼠尾草酸(carnosic acid，CA)。鼠尾草酸为二萜酚类成分，作为小分子亲电性化合物，抗氧化的作用机理主要表现在清除自由基，切断类脂氧化的链式反应，影响内源性氧化系统等方面。鼠尾草酸还能够通过减缓脂质以及正铁肌红蛋白等的氧化，抑制肉类制品经加热、绞碎、切片、冷冻等工序造成的氧化酸败，有效的保持肉制品颜色和肉质。此外，鼠尾草酸还能够抑制黄曲霉毒素B1诱导的毒性反应，提示鼠尾草酸可以添加入饲料或者食品中用于中和黄曲霉毒素污染带来的损伤，对金黄色葡萄球菌、大肠杆菌、汉逊氏酵母菌均表现出抗菌作用。因此CA为一种优良的抗氧化及抗菌剂。
迷迭香中的另一主要活性成分为迷迭香酸(Rosmarinic acid,RA)，为一种含多酚羟基的酸，具有抗菌、抗病毒、抗氧化、抗炎等多种药理作用。
发明内容
本发明的目的在于公开了一种具有高效协同作用的防腐保鲜剂组合物，该组合物是从迷迭香叶中提取精制的到的两种提取物配组成。该组合物可以作为保鲜剂应用，并且在一定的比例范围内成分之间产生了协同增效作用，效果优于鼠尾草酸提取物或迷迭香酸提取物。
为实现上述发明目的，本发明的技术方案是：
一种迷迭香提取组合物，由鼠尾草酸提取物和迷迭香酸提取物组成，所述鼠尾草酸提取物和迷迭香酸提取物的重量比为4∶1～1∶4。在此范围内均具有较好的保鲜作用。
所述鼠尾草酸提取物和迷迭香酸提取物的重量比优选为1∶1～3∶2，在此范围内产生了明显的协同增效作用。
所述鼠尾草酸提取物中鼠尾草酸的含量优选为20.0-80.0wt％；所述迷迭香酸提取物中迷迭香酸的含量优选为10.0-50.0wt％。进一步优选，所述鼠尾草酸提取物中鼠尾草酸的含量为20.0-40.0wt％；所述迷迭香酸提取物中迷迭香酸的含量为20.0-30.0wt％。
所述鼠尾草酸提取物和迷迭香酸提取物可以是用现有提取方法从迷迭香或者是其它植物中提取得到的鼠尾草酸提取物和迷迭香酸提取物，优选是从迷迭香中提取的提取物，提取方法可以是分别提取，也可以是同时提取后再分离得到两种提取物。
进一步优选，所述鼠尾草酸提取物和迷迭香酸提取物是通过以下方法制备得到：
⑴迷迭香叶用质量浓度为40％～95％乙醇提取，提取液过滤，滤液回收乙醇并浓缩至相对密度为1.0-1.2；
⑵将所述浓缩液离心，得到沉淀A与离心液B；
⑶所述离心液B调节pH至3-4，上样至大孔吸附树脂柱，水洗，再用质量浓度为2％-5％的弱碱性溶剂洗脱，得到迷迭香酸提取物；
⑷所述沉淀A用质量浓度为60％-80％乙醇加热搅拌分散，冷却，离心，取上清液回收乙醇，离心得到鼠尾草酸提取物。
步骤(3)中所述弱碱性溶剂优选为氨水。
步骤(3)所述大孔吸附树脂柱优选是AB-8型或者D101型大孔吸附树脂柱。
所述迷迭香提取组合物可以作为保鲜剂方面的应用。所述保鲜剂优选为食用油脂类、肉类制品、果蔬类制品的保鲜剂，明显优于单个提取物的防腐保鲜效果。
附图说明
图1鼠尾草酸提取物和迷迭香酸提取物对油脂的协同抗氧化作用对比图。
具体实施方式
下面结合附图和实施例对本发明做进一步的解释和说明
所述迷迭香酸提取物和鼠尾草酸提取物是从迷迭香中提取得到的。可以是现有方法也可以是本申请说明书中所述优选的提取方法。实施例中的鼠尾草酸提取物是从迷迭香中提取是通过说明书中优选的提取方法提取得到的。实施例中的百分含量均为质量百分含量。
实施例1 迷迭香酸提取物和鼠尾草酸提取物在抗氧化油脂方面的协同作用
试验方法：采用Schaal烘箱法，取50g花生油，放入烧杯中，加入质量浓度为0.02％鼠尾草酸提取物(ECA)、0.02％迷迭香酸提取物(ERA)、质量浓度为0.01％ECA+质量浓度为0.01％EA、0.02％维生素C、丁基羟基茴香醚(BHA)、2，6一二叔丁基对甲酚(BHT)、没食子酸丙酯(PG)，混合均匀，放入60℃恒温箱中，每隔24h搅拌1次并换位，取样按GB/T5009.37-1996测定过氧化值(POV)。见图1，图1是鼠尾草酸提取物和迷迭香酸提取物对油脂的协同抗氧化作用图，研究结果表明，鼠尾草酸提取物与迷迭香酸提取物合并使用是，其抗氧效果明显优于同质量的单个提取物，且其抗氧效果与BHT、PG相近，略好于BHA，而明显优于维生素C。
实施例2 组合物对鲜肉类的防腐作用
Ⅰ.单个提取物组分防腐作用
试验方法：取30％鼠尾草酸提取物与25％迷迭香酸提取物按1:100、1:50、1:20加水溶解或研磨成可分散均匀混悬液，取新鲜猪肉切片后于提取物水液中浸渍10秒钟，每份3片，将浸渍后肉片露置于空气中，环境温度15-25℃，每8小时观察肉片颜色、气味和肉质回弹性.
表1 鼠尾草酸提取物与迷迭香酸提取物对鲜猪肉的防腐作用
试验结果见表1，说明2种迷迭香提取物均可明显减缓鲜肉的变质过程。
Ⅱ.鼠尾草酸提取物和迷迭香酸提取物对冷鲜肉的单独和协同防腐作用
试验方法：取30％鼠尾草酸提取物与25％迷迭香酸提取物按1:50分别加水溶解或研磨成可分散均匀混悬液，另取取30％鼠尾草酸提取物与25％迷迭香酸提取物按质量比1:1加水配制成含提取组合物2％的混悬液，作为保鲜液。取中心温度冷却至4℃的猪后腿肉，沿垂直肌纤维方向切成100g左右的肉块，分别用保鲜液浸泡15秒钟，沥干lO分钟，无菌包装，置于0～4℃环境保藏。同时用蒸馏水浸泡的样品作为对照。分别在第0、3、6、9天，取样品按GB/T4789.2—2010《食品微生物学检验菌落总数测定》检测菌落总数，按GB/T 5009.44—2003中半微量定氮法测定TVB-N(挥发性盐基氮)。
表2 鼠尾草酸提取物和迷迭香酸提取物对冷鲜肉的防腐作用研究
试验结果表2说明，冷鲜肉用2种迭香提取物单独处理或协同处理均可得到较好的防腐效果，而鼠尾草酸提取物和迷迭香酸提取物混合使用时其协同效应明显。
Ⅲ.不同比例的提取物的组合对冷鲜肉的防腐作用比较
试验方法：取30％鼠尾草酸提取物与25％迷迭香酸提取物分别加水按1:20溶解或研磨成可分散均匀混悬液，按表3中规定量取不同比例液体混合，统一加水稀释成含总提取物2％的混悬液，作为保鲜液。取中心温度冷却至4℃的猪后腿肉，沿垂直肌纤维方向切成100g左右的肉块，分别用保鲜液浸泡15秒钟，沥干lO分钟，无菌包装，置于0～4℃环境保藏。同时用蒸馏水浸泡的样品作为对照。分别在第0、3、6、9天，取样品按GB/T4789.2—2010《食品微生物学检验菌落总数测定》检测菌落总数，按GB/T 5009.44—2003中半微量定氮法测定TVB-N(挥发性盐基氮)。
表3 不同鼠尾草酸提取物和迷迭香酸提取物比例保鲜液对冷鲜肉的防腐研究
试验结果表3说明，不同比例的鼠尾草酸与迷迭香酸的提取物配制成2％混悬液后，对冷鲜肉的防腐作用有区别，其中以鼠尾草酸提取物：迷迭香酸提取物为2:3和1：1较好，协同效应明显。
实施例3 组合物对水蜜桃的保鲜作用研究
试验方法：将壳聚糖溶解于2％柠檬酸溶液，配制成壳聚糖浓度为0.5％的溶液，为保鲜液1(壳聚糖溶液作为一种成膜剂，也具有一定的保鲜作用)；取30％鼠尾草酸提取物与25％迷迭香酸提取物按1:1混合加入上述保鲜液1研磨均匀，再继续加保鲜液1制成含总提取物2％的混合物，为保鲜液2。取市售水蜜桃，在保鲜液中浸泡30秒钟，充分晾干，使果实表面形成一层均匀的透明薄膜，放置于纸箱内，环境温度为室温，每2天测定一次水蜜桃失水率和可溶性固形物，观察蜜桃表明是否产生腐斑，计算腐败率。
表4 鼠尾草酸提取物和迷迭香酸提取物对水蜜桃的保鲜作用研究
试验结果表4表明，在水蜜桃表面加布半透膜后，不仅延缓了水分的流失和呼吸作用，同时也可减少水果表面腐败的产生；迷迭香组合物添加至壳聚糖溶液中形成半透膜后对腐败的产生较单一壳聚糖则有较明显的抑制作用。
Claims (9)
1.一种迷迭香提取组合物，其特征是，由鼠尾草酸提取物和迷迭香酸提取物组成，所述鼠尾草酸提取物和迷迭香酸提取物的重量比为4∶1～1∶4。
2.根据权利要求1所述迷迭香提取组合物，其特征是，所述鼠尾草酸提取物和迷迭香酸提取物的重量比为1∶1～3∶2。
3.根据权利要求1或2所述迷迭香提取组合物，其特征是，所述鼠尾草酸提取物中鼠尾草酸的含量为20.0-80.0wt%；所述迷迭香酸提取物中迷迭香酸的含量为10.0-50.0 wt%。
4.根据权利要求3所述迷迭香提取组合物，其特征是，所述鼠尾草酸提取物中鼠尾草酸的含量为20.0-40.0wt%；所述迷迭香酸提取物中迷迭香酸的含量为20.0-30.0 wt%。
5.根据权利要求1或2所述迷迭香提取组合物，其特征是，所述鼠尾草酸提取物和迷迭香酸提取物是通过以下方法制备得到：
迷迭香叶用质量浓度为40%～95%乙醇提取，提取液过滤，滤液回收乙醇并浓缩至相对密度为1.0 -1.2；
将所述浓缩液离心，得到沉淀A与离心液B；
所述离心液B调节pH至3-4，上样至大孔吸附树脂柱，水洗，再用质量浓度为2%-5%的弱碱性溶剂洗脱，得到迷迭香酸提取物；
所述沉淀A用质量浓度为60%-80%乙醇加热搅拌分散，冷却，离心，取上清液回收乙醇，离心得到鼠尾草酸提取物。
6.根据权利要求5所述迷迭香提取组合物，其特征是，步骤（3）中所述弱碱性溶剂为氨水。
7.根据权利要求5所述迷迭香提取组合物，其特征是，步骤（3）所述大孔吸附树脂柱是AB-8型或者D101型大孔吸附树脂柱。
8.权利要求1-7之一所述迷迭香提取组合物作为保鲜剂方面的应用。
9.根据权利要求8所述应用，其特征是，所述保鲜剂为食用油脂类、肉类制品、果蔬类制品的保鲜剂。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510133188.1A CN104939267B (zh) | 2014-03-25 | 2015-03-25 | 一种迷迭香提取组合物及其作为保鲜剂的应用 |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113984 | 2014-03-25 | ||
| CN2014101139844 | 2014-03-25 | ||
| CN201510133188.1A CN104939267B (zh) | 2014-03-25 | 2015-03-25 | 一种迷迭香提取组合物及其作为保鲜剂的应用 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104939267A true CN104939267A (zh) | 2015-09-30 |
| CN104939267B CN104939267B (zh) | 2019-07-23 |
Family
ID=54154787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510133188.1A Active CN104939267B (zh) | 2014-03-25 | 2015-03-25 | 一种迷迭香提取组合物及其作为保鲜剂的应用 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104939267B (zh) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105686067A (zh) * | 2016-03-11 | 2016-06-22 | 李贵生 | 迷迭香型卷烟 |
| CN106819078A (zh) * | 2017-01-13 | 2017-06-13 | 大连工业大学 | 一种马鲛鱼鱼糜天然低温保鲜剂及其应用方法 |
| CN107318953A (zh) * | 2017-08-16 | 2017-11-07 | 海南舒普生物科技有限公司 | 一种新型复配添加剂及其制备方法、调理肉 |
| CN107397123A (zh) * | 2017-08-16 | 2017-11-28 | 海南舒普生物科技有限公司 | 一种新型肉制品色泽稳定剂及其制备方法、调理肉 |
| CN112293679A (zh) * | 2019-07-30 | 2021-02-02 | 昆明芳本生物科技发展有限公司 | 一种抑制杂环胺的组合物及其制备方法和用途 |
| CN113662123A (zh) * | 2021-09-01 | 2021-11-19 | 秦皇岛市正龙食品有限公司 | 一种天然复配防腐保鲜粉及其使用方法 |
| CN115530223A (zh) * | 2022-09-23 | 2022-12-30 | 浙江工商大学 | 一种利用超声-迷迭香酸联合处理延长大黄鱼保鲜期的方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TR201912820A2 (tr) * | 2019-08-26 | 2021-03-22 | Tuerkiye Bilimsel Ve Teknolojik Arastirma Kurumu Tuebitak | Karnosi̇k asi̇t, karnosol ve rozmari̇ni̇k asi̇t i̇zolasyon yöntemi̇ |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2207430A1 (en) * | 2007-10-04 | 2010-07-21 | Vitiva D.D. | Antioxidative and antimicrobiological protection of fats and foodstuffs containing fats with a mixture of labiatae and green tea extracts |
| CN102199092A (zh) * | 2010-03-26 | 2011-09-28 | 禹州市森源本草天然产物有限公司 | 一种从迷迭香获得两种抗氧化剂的生产工艺 |
-
2015
- 2015-03-25 CN CN201510133188.1A patent/CN104939267B/zh active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2207430A1 (en) * | 2007-10-04 | 2010-07-21 | Vitiva D.D. | Antioxidative and antimicrobiological protection of fats and foodstuffs containing fats with a mixture of labiatae and green tea extracts |
| CN102199092A (zh) * | 2010-03-26 | 2011-09-28 | 禹州市森源本草天然产物有限公司 | 一种从迷迭香获得两种抗氧化剂的生产工艺 |
Non-Patent Citations (2)
| Title |
|---|
| 李玉山: "迷迭香的综合提取工艺研究", 《化学与黏合》 * |
| 谭榀新等: "植物提取物抗氧化成分及机理研究进展", 《食品科学》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105686067A (zh) * | 2016-03-11 | 2016-06-22 | 李贵生 | 迷迭香型卷烟 |
| CN106819078A (zh) * | 2017-01-13 | 2017-06-13 | 大连工业大学 | 一种马鲛鱼鱼糜天然低温保鲜剂及其应用方法 |
| CN107318953A (zh) * | 2017-08-16 | 2017-11-07 | 海南舒普生物科技有限公司 | 一种新型复配添加剂及其制备方法、调理肉 |
| CN107397123A (zh) * | 2017-08-16 | 2017-11-28 | 海南舒普生物科技有限公司 | 一种新型肉制品色泽稳定剂及其制备方法、调理肉 |
| CN112293679A (zh) * | 2019-07-30 | 2021-02-02 | 昆明芳本生物科技发展有限公司 | 一种抑制杂环胺的组合物及其制备方法和用途 |
| CN113662123A (zh) * | 2021-09-01 | 2021-11-19 | 秦皇岛市正龙食品有限公司 | 一种天然复配防腐保鲜粉及其使用方法 |
| CN115530223A (zh) * | 2022-09-23 | 2022-12-30 | 浙江工商大学 | 一种利用超声-迷迭香酸联合处理延长大黄鱼保鲜期的方法 |
| CN115530223B (zh) * | 2022-09-23 | 2024-02-13 | 浙江工商大学 | 一种利用超声-迷迭香酸联合处理延长大黄鱼保鲜期的方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104939267B (zh) | 2019-07-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104939267A (zh) | 一种迷迭香提取组合物及其作为保鲜剂的应用 | |
| Bazargani-Gilani et al. | Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage | |
| Muthukumar et al. | Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties | |
| Cutter | Antimicrobial effect of herb extracts against Escherichia coli O157: H7, Listeria monocytogenes, and Salmonella typhimurium associated with beef | |
| Selmi et al. | The effect of natural antioxidant (Thymus vulgaris Linnaeus) on flesh quality of tuna (Thunnus thynnus (Linnaeus)) during chilled storage | |
| Bahram et al. | Effect of whey protein concentrate coating cinamon oil on quality and shelf life of refrigerated beluga sturegeon (Huso huso) | |
| CN104126656A (zh) | 一种具有抑菌功能的壳聚糖-橘皮精油复合保鲜膜 | |
| Botsaris et al. | Antioxidant and antimicrobial effects of Pistacia lentiscus L. extracts in pork sausages | |
| CN102204584A (zh) | 一种冰鲜鸡蜂胶复合涂膜保鲜的方法 | |
| Ariaii et al. | Effect of methylcellulose coating enriched with Pimpinella affinis oil on the quality of silver carp fillet during refrigerator storage condition | |
| Zakipour Rahimabadi et al. | The Effects of Coating and Zataria multiflora Boiss Essential Oil on Chemical Attributes of Silver Carp Fillet Stored at 4ºC. | |
| Ali et al. | Improving the quality and extending the shelf life of chilled fresh sausages using natural additives and their extracts. | |
| Mihai et al. | Essential oils utilization in food industry-a literature review. | |
| CN107197940B (zh) | 一种生物保鲜剂及其制备方法与在枇杷保鲜中的应用 | |
| CN104223316A (zh) | 一种肉桂醛和香芹酚天然复配防腐剂 | |
| Tabatabaei Moradi et al. | The effect of multilayered chitosan–pectin–Mentha piperita and lemon essential oil on oxidation effects and quality of rainbow trout fillet (Oncorhynchus mykiss) during refrigeration at 4±1 C storage | |
| Al-Rimawi et al. | Olive leaf extract as natural antioxidant additive of fresh hamburger stored at 4 C running title: antioxidants from olive leaves in hamburger | |
| Alizadeh Amoli et al. | Shelf life extension of refrigerated, vacuum-packed rainbow trout dipped in an alginate coating containing an ethanolic extract and/or the essential oil of Mentha Aquatica | |
| CA2864871C (en) | Compositions and methods for lowering counts of pathogenic microorganisms in food products | |
| CN112931600A (zh) | 一种畜肉的液熏工艺 | |
| Chavhan et al. | Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle | |
| Rahimabadi et al. | The effects of coating and Zataria multiflora Boiss essential oil on chemical attributes of silver carp fillet stored at 4° C. | |
| KR101676275B1 (ko) | 마늘껍질 추출물을 유효성분으로 함유하는 조성물을 이용한 신선편이 채소의 미생물 저감화 방법 | |
| Gharedaghi et al. | Antioxidant potential of apple pomace extract and its efficacy in alginate coating on chemical stability of rainbow trout fillet | |
| Allagbé et al. | Improvement of smoked and fermented dried fish processing and application of essential oils as their natural preservatives. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 410324 No. 12 Erkang Road, Liuyang Economic and Technological Development Zone, Changsha City, Hunan Province Applicant after: GENEHAM PHARMACEUTICAL Co.,Ltd. Address before: 410129 First Floor of Information Building 689 Changsha Avenue, Changsha City, Hunan Province Applicant before: Hunan Geneham Biomedical Technology Ltd. |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A kind of rosemary extract composition and its application as preservative Effective date of registration: 20220909 Granted publication date: 20190723 Pledgee: Pudong Development Bank of Shanghai Limited by Share Ltd. Changsha branch Pledgor: GENEHAM PHARMACEUTICAL Co.,Ltd. Registration number: Y2022430000080 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230908 Granted publication date: 20190723 Pledgee: Pudong Development Bank of Shanghai Limited by Share Ltd. Changsha branch Pledgor: GENEHAM PHARMACEUTICAL Co.,Ltd. Registration number: Y2022430000080 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A Rosemary Extraction Composition and Its Application as a Preservative Effective date of registration: 20230913 Granted publication date: 20190723 Pledgee: Pudong Development Bank of Shanghai Limited by Share Ltd. Changsha branch Pledgor: GENEHAM PHARMACEUTICAL Co.,Ltd. Registration number: Y2023980056572 |